Spinach Artichoke Dip

• servings: 8 servings
• active time: Prep: 10 minutes
• total time: 30 minutes

Ingredients

• 1/2 cup of shredded parmesan cheese

• 1/2 cup of additional shredded cheese (parmesan to keep everything about the same. Mozzarella, fontina or provolone to add some stretchiness. Gouda, Gruyere or Havarti for other flavors but no additional stretchiness.)

• 1 10-ounce package of frozen chopped spinach, defrosted and squeezed dry

• 1 14-ounce can of artichoke hearts, drained and chopped

• 8 ounces of cream cheese, softened

• 1/4 cup of mayonnaise (optional: use as much as 1/2 cup)

• 2 cloves of garlic, minced

• 1/3 cup of sour cream or plain yogurt (optional: use as much as 1/2 cup)

• Optional 6 slices of cooked bacon, crumbled

• Optional 1/4 tsp of Worcestershire

• Optional 1/4 tsp of Tobasco

Optional topping:

• 3 tablespoons salted butter

• 1/3 cup panko breadcrumbs

Directions

1. In a large mixing bowl, stir together the ingredients until well-combined.

2. Spoon the dip into an oven-safe baking dish 1-1/2 qt or larger. If freezing, cover and freeze. Do not add topping if freezing.

3. If adding the panko topping, in a small skillet, melt 3 tablespoons of butter over medium-high heat. Add the panko and stir to coat in the butter. Continue to stir the panko until golden brown, then sprinkle it over the dip.

4. Bake in preheated oven for 30-35 minutes, or until the top begins to brown and the dip is hot and bubbly.

Notes

Reheating will be done the same as the original heating instructions.

If cooking a frozen one, thaw it completely overnight before cooking.

Increasing mayonnaise can increase oiliness of the dip.

The best cheese for spinach artichoke dip is a combination of Parmesan and mozzarella, with the addition of cream cheese for creaminess. Freshly grated Parmesan adds a salty, nutty flavor, while mozzarella provides a gooey, melted texture. Cream cheese contributes to the dip's overall richness and smooth consistency.

Here's a breakdown of why these cheeses work well:

• Parmesan:

Its sharp, salty, and nutty flavor profile complements the spinach and artichoke beautifully. Freshly grated Parmesan melts well and adds a delightful bite.

• Mozzarella:

Its mild flavor and excellent melting properties create a gooey, stretchy texture that's essential for a great spinach artichoke dip.

• Cream Cheese:

Softened cream cheese blends into the dip, providing a rich, creamy base and enhancing the overall smoothness.

Other cheeses that can be incorporated for added flavor and complexity include:

• Fontina: Offers a nutty, buttery flavor and good melting ability.

• Provolone: Provides a slightly sharp and tangy taste.

• Asiago: Adds a nutty and slightly sweet flavor.

• White Cheddar: Contributes a sharp, slightly tangy flavor and melts well.

• Gruyère: Provides a nutty, slightly sweet, and complex flavor.

• Feta: Adds a salty, tangy flavor and can be used in smaller quantities.

• Pepper Jack: Introduces a bit of heat and spice.

https://www.tasteofhome.com/collection/best-melting-cheeses/